These baked donuts have become one of my favorite weekend breakfast treats. They only take about 20 minutes from start to finish and they are much lighter than the fried version.

You also don’t need any fancy equipment ..Two bowls, a whisk, a spatula and a Ziploc bag to pipe the batter into a donut pan. If you don’t have a donut pan, you can use a muffin pan (just add an extra 10/12 minutes to the baking time).

Simply combine the dry ingredients first, then gently whisk in the wet ones. Transfer the batter to a zip lock bag, cut off the tip, fill the pan, and bake. Super easy!

JUST A FEW BAKING TIPS:

Make sure you generously grease your donut pan before filling the molds. If you don’t, they will stick.

I used a zip lock bag to pour the batter into the donut pan but you can also use a spoon or a pastry bag.

Be careful not to overfill the pan cavities or the holes in the middle will close up.

Donuts are best when eaten the same day but can be covered and stored at room temperature for up to 3 days. You can freeze unglazed donuts for up to 2 months.

If you try these strawberry lemon baked donuts, I’d love to hear what you think. Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #aseasyasapplepie on Instagram!